Best 4 Blueberry Sally Lunn Recipes
**Blueberry Sally Lunn: A Delightful Treat for Any Occasion**
Indulge in the irresistible Blueberry Sally Lunn, a culinary delight that combines the best of sweet and savory. This traditional British treat is a type of teacake or quick bread, distinguished by its signature circular shape and delicate texture. It's the perfect accompaniment to your morning coffee or afternoon tea, but versatile enough to be enjoyed as a dessert or even a light lunch. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.
**Additional Recipes to Explore:**
- **Classic Sally Lunn:** Experience the timeless recipe that started it all. This traditional Sally Lunn is a delightful combination of simplicity and flavor, perfect for any occasion.
- **Savory Sally Lunn:** Embark on a savory adventure with this unique twist on the classic. Infused with herbs and cheese, this Sally Lunn is a delightful departure from the traditional sweet version.
- **Lemon Blueberry Sally Lunn:** Delight in a burst of citrusy freshness with this zesty variation. The addition of lemon zest and blueberries transforms the classic Sally Lunn into a vibrant and flavorful treat.
- **Chocolate Chip Sally Lunn:** Indulge in the ultimate comfort food with this chocolate-filled version. Loaded with rich chocolate chips, this Sally Lunn is a decadent treat that will satisfy any sweet tooth.
- **Whole Wheat Sally Lunn:** Embrace a healthier twist on the classic with this whole wheat version. Using whole wheat flour adds a nutty flavor and extra fiber, making it a wholesome and satisfying choice.
FRESH BLUEBERRY BREAD MACHINE RECIPE (1-POUND LOAF)
Don't miss this rich and sweet brioche-like yeast bread with fresh, sweetened blueberries swirled throughout.
Provided by Paula Rhodes
Categories Bread
Time 3h30m
Number Of Ingredients 14
Steps:
- Rinse 1 cup of blueberries and lay on a paper towel to dry and come to room temperature while you make the dough.
- Dump the remaining dough ingredients into the bread pan of your bread machine. Select the dough cycle and press start. Open the lid and check the dough after about 10-15 minutes of mixing to make sure the consistency is correct. The dough should stick to the side, then pull away. If the dough is too dry, add more water 1 teaspoonful at a time. If too sticky, add flour 1 tablespoon a time.
- When the dough cycle completes and the dough has risen to double its original size, remove the dough to a floured surface. Scatter blueberries evenly over the dough and press them into the dough without smashing the berries. Use your fingers to gently shape the dough into a rectangle approximately 12 x 9 inches with the short side closest to you.
- Starting with the edge closest to you, carefully roll the dough towards the top to make a cylinder.
- Seal the seam and turn the ends toward the seam. Seal those seams, also. Place in a greased 8½ x 4½-inch loaf pan with the seam side down. (This is easier than the method shown in the video. Do what works best for you.)
- Cover and allow the dough to rise until almost double. This may take 1 hour or more depending on the ambient temperature. The dough should be peeking over the top about 1 inch.
- When you see the bread has almost risen enough, preheat your oven to 350˚F (180˚C).
Nutrition Facts : ServingSize 1 slice, Calories 207 kcal, Carbohydrate 30 g, Protein 6 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 58 mg, Sodium 190 mg, Fiber 2 g, Sugar 4 g, TransFat 0.2 g, UnsaturatedFat 3 g
SALLY LUNN BATTER BREAD
The tantalizing aroma of this golden loaf baking always draws people into my mother's kitchen. With its circular shape, it's a pretty bread, too. I've never seen it last more than 2 hours once it's out of the oven! - Jeanne Voss, Anaheim Hills, California
Provided by Taste of Home
Time 40m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Stir the dough down. Spoon into a greased and floured 10-in. tube pan. Cover and let rise until doubled, about 1 hour. , Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool., Combine the honey butter ingredients until smooth. Serve with bread.
Nutrition Facts : Calories 326 calories, Fat 13g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 431mg sodium, Carbohydrate 46g carbohydrate (13g sugars, Fiber 1g fiber), Protein 6g protein.
BLUEBERRY SALLY LUNN
Make and share this Blueberry Sally Lunn recipe from Food.com.
Provided by spatchcock
Categories Yeast Breads
Time 2h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- To make dough: In large bowl, combine 1 1/2 cups flour, 2/3 cup sugar, undissolved yeast and salt.
- Heat butter, milk and water until very warm (120 to 130 degrees F.); stir into dry ingredients.
- Stir in eggs and remaining flour to make soft batter.
- Cover; let rest 10 minutes.
- To make filling: In small bowl, combine 1/3 cup sugar, 1 tablespoon flour and cinnamon; stir in blueberries.
- With spoon, stir batter down and beat for about 30 seconds.
- Spoon half the batter into greased 12-cup fluted tube pan; top with blueberry mixture.
- Spoon remaining batter evenly into pan.
- Cover with greased plastic wrap; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
- Bake at 325 degrees F.
- for 50 to 55 minutes or until done.
- Cool in pan 5 minutes; turn out onto rack to cool completely.
- If desired, sprinkle with powdered sugar.
GOLDEN TEA BUNS (SALLY LUNN BUNNS)
This recipe is different from the other recipes posted in that it calls for heavy cream. Published in Gourmet magazine, November 1992. These buns are easy to make, no kneading.
Provided by swissms
Categories Yeast Breads
Time 4h12m
Yield 24 buns, 24 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, heat the cream with the butter over low heat until the butter is melted. Pour the mixture into a large bowl and let it cool to lukewarm.
- Stir in the yeast, sugar, and salt and let the mixture stand for 5 minutes, or until foamy.
- Beat in the eggs, 1 at a time, beating well after each addition, and add the flour, about 1 cup at a time, beating after each addition until the batter is smooth.
- Let the batter rise, covered with a kitchen towel, in a warm place for 3 hours, or until it is double in bulk.
- Beat the batter well to deflate it and divide it among 24 buttered or paper-lined 1/2-cup muffin tins, filling each tin about halfway.
- With buttered fingers smooth the tops. Let the buns rise, covered with a kitchen towel, in a warm place for 1 hour, or until they are double in bulk.
- Bake the buns in the middle of a preheated 375°F oven for 12-17 minutes, or until tester comes out clean and the buns are golden. Serve warm.
Tips:
- Use fresh blueberries for the best flavor. Frozen blueberries can be used, but they should be thawed and drained before using.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- The batter should be thick enough to coat the back of a spoon. If it's too thin, add more flour. If it's too thick, add more milk.
- Bake the Sally Lunn until a toothpick inserted into the center comes out clean. This will take about 30-35 minutes.
- Let the Sally Lunn cool for a few minutes before serving. It can be served warm or at room temperature.
Conclusion:
Blueberry Sally Lunn is a delicious and easy-to-make bread that is perfect for breakfast, brunch, or dessert. It's a great way to use up fresh blueberries, and it's sure to be a hit with your family and friends. So next time you're looking for a special treat, give Blueberry Sally Lunn a try!
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